Vegan Double Chocolate Ice Cream Recipe
This vegan double chocolate ice cream recipe is a huge hit with the kids! It’s creamy and has lots of chocolate bits inside. For an extra special treat, it can be served with layered honeycomb bits and chocolate sauce.
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This vegan double chocolate ice cream recipe is so simple to make. In fact, you don’t even need an ice cream making to make this vegan ice cream recipe!
Simply blend your ingredients together (minus the chocolate which you’ll stir through after) and allow the mixture to freeze until solid.
You’ll then remove it from the freezer before blending it until smooth and creamy. Then you’ll stir through the chocolate chunks to give the vegan chocolate ice cream some texture.
We recommend soaking your cashews overnight so they blend nicely to form a smooth texture and using full-fat coconut milk to make a rich and indulgent vegan dessert.
Total Time: 6 hours 30 minutes
Prep Time: 6 hours 30 minutes (freezing and soaking time)
Servings: 2
Rating:
Total Time: 6 hours 30 minutes
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- 25 25 g cashews
- 75 75 g medjool dates
- 0.5 0.5 tin of full fat coconut milk
- 0.5 0.5 tsp vanilla extract
- 25 25 ml almond or coconut milk
- 12.5 12.5 g cocoa powder
- 40 40 g dark chocolate or shaved dark chocolate
Method
- Place cashews in a heatproof bowl, cover in boiling water and soak for at least 30 minutes before completely draining.
- Add all ingredients to a blender or food processor, except the dark chocolate, and blend until smooth.
- Pour into freezer-proof container and freeze until solid.
- Spoon into a blender or food processor and blend until smooth.
- Chop or shave the dark chocolate and mix through ice cream. Pour back into container and refreeze until set, then serve.
This vegan double chocolate ice cream would be perfect served with this vegan ice cream sandwich recipe!
Recipe shared with permission from Scrumplicious Sweet Treats cookbook by Stacey Forsey, available to purchase at www.staceyforsey.co.uk.
